2010 Cornerstone Cellars Napa Valley Sauvignon Blanc

A vibrantly rich Sauvignon Blanc with a great depth of flavor that is balanced by zesty acidity and a firm minerality. Substantial, sophisticated and seductive, an elegant expression of Sauvignon Blanc.

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Vintage:

2010

Wine Style:

White Wine

Varietal Composition:

100%	Sauvignon Blanc

Appellation:

Napa Valley

Harvest Date:

September 13, 2010

Acid:

0.650 g/100ml.

PH:

3.30

Barrel Aging:

6 months
100%	French Oak

Bottling Date:

March 2011

Alcohol %:

14.1

Oven Roasted Dungeness Crab

Ingredients

1/4 cup (1/2 stick) butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dried crushed red pepper
1 large Dungeness crabs*, cooked, cleaned, and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
1/2 cup blood orange juice or regular orange juice
1 teaspoon finely grated blood orange peel or regular orange peel

*These large crabs are prized for their sweet, tender meat. They're named for Dungeness, Washington, where they were first harvested commercially, but they are caught in the Pacific Ocean all the way from Alaska to Mexico.

Preparation

Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

The 2010 vintage was fantastic for our white varieties and especially the Sauvignon Blanc from the Talcott Vineyard. A smaller crop than 2009, the 2010 fruit exhibited intensely ripe flavors and aromatics. The Napa Valley experienced an unusually cool summer with a coastal cloud layer that seemed never to break up causing the vineyard growth cycle to move along slowly. This allowed ripening to occur at a even pace giving the fruit the ability to develop intense aromatics and flavors with a perfectly balanced acidity. Even an extreme late August heat wave couldn't deter a perfectly balanced Sauvignon Blanc crop, due to the 'precision farming' of our skilled vineyard management team.

The smaller crop level of the 2010 Cornerstone Cellars Sauvignon Blanc is exhibited by the intense aromatics and flavors leaping out of the glass. A vibrantly rich Sauvignon Blanc with a great depth of flavor that is balanced by zesty acidity and a firm minerality. Substantial, sophisticated and seductive this elegant expression of Sauvignon Blanc will achieve perfection complimenting shellfish and the freshest seafood you can find.

Dungeness Crab and all fresh seafood.

91 points 2010 Cornerstone Cellars Napa Valley Sauvignon Blanc “Fresh and fairly sleek, racy aromas featuring an intriguing mix of lemon peel, pine forest, wisps of honeysuckle and light nuances of smoked tea leaves and fresh herbs separate this wine from the pack, and the supple yet balanced feel on the palate and the bright flavors that follow second the notion. Because this wine is so full of flavor, it suggests that it might also be over-sized, but such is not the case and what one gets is depth without the kind of excess that too often accompanies it. Pair this one with richer salmon or lobster dishes.” Connoisseurs’ Guide to California Wines

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